Trim excess fat from the short ribs. Combine all other ingredients. Mix well and pour over ribs. Cover and marinate in refrigerator overnight, but no longer than 24 hours.
Preheat oven to 220C (425F). Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a rack over a pan of hot water in oven. Roast 1 hour, turning once halfway through the cooking until browned and crisp. Reduce marinade to a glaze-like consistency (about 1-1/2 cups). Reduce oven heat to 190C (375F). Brush ribs with glaze, roast 15 minutes, turn, brush with glaze and roast 15 minutes more.